2 servings

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Lentil & Sweet Potato Curry

tbsp vegetable or olive oil

red onion,chopped

cumin seeds

tsp mustard seeds(any colour)

tbsp medium curry powder

red or green lentil,or a mixture

sweet potatoes,peeled and cut into chunks

vegetable stock

can chopped tomato

can chickpea,drained

¼ small pack coriander(optional)

natural yogurtand naan bread, to serve

Lentil & sweet potato curry

Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.

Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.

Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties

South Indian fish curry with chickpeas

tsp rapeseed oil

onion,

tsp turmeric

tsp black mustard seeds

cumin seed

¼ tsp ground fenugreek

¼ tsp chilli flakes

½ thumb-sized piece ginger, finely chopped

garlic clove, finely grated

can chickpea, drained

½ fish stockcube, crumbled

tbsp tamarindpaste (optional)

fresh mackerel,

pack cooked brown rice

almond

coriander,

Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.

Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Mushroom & spinach risotto

olive oil

butter

onion,chopped

chestnut mushrooms,sliced

garlic

arborio rice

dry white wine

sundried tomatoes,chopped

parsley

parmesanor vegetarian alternative, freshly grated

fresh young leaf spinach,washed

warm ciabatta and green salad,to serve

Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.

Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.

Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.

Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite

Chicken chow mein

fresh root ginger

tbsp tomato ketchup

tbsp oyster sauce

tbsp reduced-salt soy sauce

red pepper

spring onions

bag beansprouts

chicken breasts

egg noodles

sunflower oil

Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.

Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.

Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.

With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.

Pour the sauce into the wok and stir well until bubbling.

Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.

Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado

Crispy sesame fish burger with lime mayo

sustainable white fishfillets,

tbsp plain flour

egg, beaten

tbsp dried breadcrumb(we used panko)

tbsp sesame seed

vegetable oil,

avocado

lime

pack coriander, chopped

mayonnaise

buns,

Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.

Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.

Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.

To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.

Try these lamb steaks with a Moroccan flavour

Lamb steaks with Moroccan spiced rice

basmati rice

½ stock cube stock powder

lamb chops,

onion

pine nuts

tsp each ground cumin and coriander

apricots

lemon

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

A versatile veggie meal that's bursting with flavour. Try some other easy filling ideas too

Mushroom & goat’s cheese calzone

pack pizza base mix

mixed mushrooms

chilli flakes

tsp rosemary leaves, finely chopped

tbsp half-fat crème fraîche

goat's cheese

Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.

Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal.

Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.

Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Spiced slow-roast duck & apple sauce

duck

cinnamon

star anise

potatoes

watercress

Bramley apples

apple juice

Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck’s cavity. Use a roasting fork or skewer to prick the skin of the duck all over – do this lightly as you don’t want to pierce the meat.

Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.

Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.

Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.

Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.

Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.

This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper

Salmon with sesame, soy & ginger noodles

tbsp dark, light, low-salt (or a mixture) soy sauce

tbsp rice wine

garlic clove, crushed

salmon fillets

any noodle

spring onions, chopped

Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.

Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.

In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

A well-balanced meal for a supper treat

Pan-fried smoked salmon with green beans & chives

new potato, halved

fine green bean,

pack smoked salmon

Dijon mustard

golden caster sugar

tbsp white wine vinegar

vegetable oil

chives

In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.

Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.

Heat a dash of olive oil in a large non-stick stick frying pan until very hot and ‘flash fry’ the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.

Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner - ready in under half an hour

Teriyaki steak with pak choi & noodles

½ tsp Chinese five-spice powder

beef steak

pak choi

carrot

pack straight-to-wok egg noodles

tbsp teriyaki sauce

Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.

Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.

Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Lamb, feta & mint salad

frozen oven chips

peppers

tsp red wine vinegar

mint leaves, half roughly chopped

caster sugar

feta cheese

baby spinach leaves

lamb

Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.

Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.

Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

A new way with potatoes that goes especially well with a seafood-based main

Lemon-roasted new potatoes

new potatoes

Heat oven to 200C/fan 180C/gas 6. Tip the potatoes into a large pan of boiling water, wait for the water to boil again, then cook for 5 mins. Drain, tip back into the pan and shake well to rough up the edges a little. Tip onto a baking tray, toss with the lemon zest, oil and some flaky sea salt, then roast for 30 mins until golden and crisp.

A healthy and super quick smart supper

Smoked trout salad

bag salad leaves

small new potato

radishes

cooked beetroot

trout

tsp horseradish sauce

milk

Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.

Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.

Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens

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